Avgolemono

• 18 eggs
• 12 cups plus 1/2 cup chicken broth
• 1 1/2 cups lemon juice
• 1 tablespoon salt
• 1 teaspoon white pepper
• 2 cups roasted chicken, shredded
• 1 1/2 cups cooked orzo
• 2 tablespoons chopped fresh dill

1. Whisk the eggs in a bowl, then run them through a fine-mesh sieve to remove any stray shells.
2. Combine the 12 cups chicken broth and the lemon juice in a pot and bring to a boil over high heat.
3. Lower the heat and hold at a simmer.
4. Temper the eggs by gradually whisking broth into the eggs, one ladleful at a time.
5. When you have added about a quarter of the broth, stir the mixture back into the pot.
6. Cook at a low simmer, stirring constantly, until slightly thickened, about 2 minutes.
7. (Be careful not to let the soup boil or the eggs will overcook and ruin it.)
8. Stir in the salt and white pepper and strain the soup through a fine-mesh sieve to remove any lumps.
9. In a small saucepan, combine the shredded chicken and the 1/2 cup chicken broth.
10. Bring to a simmer to warm the chicken, then strain off the broth.
11. Divide the chicken and orzo among six bowls; add 1 teaspoon of the chopped dill to each bowl.
12. Ladle the soup into the bowls and serve immediately.

eggs, chicken broth, lemon juice, salt, white pepper, chicken, orzo, dill

Taken from www.foodnetwork.com/recipes/robert-irvine/avgolemono.html (may not work)